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Sheet Pan Crispy Parmesan Garlic Chicken

Delicious Sheet Pan Crispy Parmesan Garlic Chicken Made Easy

This Sheet Pan Crispy Parmesan Garlic Chicken is a delicious and easy dinner option that combines savory garlic, flavorful Parmesan, and fresh veggies.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breast Halves Main protein; tender and juicy.
  • to taste Salt Essential seasoning; enhances overall flavor.
  • to taste Pepper Essential seasoning; enhances overall flavor.
  • 2 pieces Eggs Binds breadcrumbs to chicken.
  • 1 cup Milk Adds moisture and richness.
  • 1 cup Fresh Breadcrumbs Provides a crunchy crust.
  • 1/2 cup Parmesan Cheese, grated Adds savory flavor and promotes browning.
  • 1 tbsp Italian Seasoning Enhances flavor with a blend of herbs.
  • 1 tsp Garlic Powder Provides depth and aroma.
  • 1 tsp Paprika (optional) Introduces depth with smokiness.
For the Sides
  • 1 lb Baby Potatoes Roast beautifully; substitute if needed.
  • 1 bunch Asparagus Adds freshness and crunch.
  • 2 tbsp Olive Oil Essential for roasting.
  • 1 whole Lemon Brightens flavors with juice and zest.

Equipment

  • Sheet pan
  • Toaster
  • food processor
  • Shallow dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a sheet pan by lightly greasing it with cooking spray or lining it with parchment paper.
  2. Toast slices of bread until golden brown, then pulse in a food processor to make fine breadcrumbs.
  3. Wash and quarter baby potatoes; wash asparagus and trim off tough ends before chopping into thirds.
  4. In a shallow dish, whisk together eggs and milk until well combined.
  5. In another dish, combine breadcrumbs with grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
  6. Season chicken with salt and pepper, dip in egg mixture, then coat thoroughly in the breadcrumb mixture.
  7. Arrange coated chicken on the sheet pan, placing quartered potatoes around them.
  8. Drizzle potatoes with olive oil and season with salt, pepper, garlic powder, and paprika; toss to coat evenly.
  9. Bake for 15 minutes, flip chicken, add asparagus, drizzle with olive oil, and bake for another 12-15 minutes.
  10. Once cooked, remove from oven and squeeze fresh lemon juice over chicken and asparagus before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 35gProtein: 45gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. Freeze cooled chicken and veggies in a freezer-safe container for up to 3 months. Reheat in the oven for best texture.

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